Description
Conical fermenters in the 6,000–8,000 L range are usually the point where a brewery stops adding tanks and starts worrying about floor space, glycol load, and how fast a tank can be turned around between batches. We build these as single-piece isobaric vessels, so primary fermentation, carbonation, and pressure transfer all happen in the same tank.
Shell, welds and finish
Standard shells are SUS 304 with a 2B exterior and pickled interior welds. Breweries running sours, high-acid fruit additions, or long cleaning intervals normally specify 316L for product contact — it costs more, but it tolerates stretched passivation schedules. Shell and dish seams are full-penetration TIG, then ground and polished internally to Ra ≤ 0.8 µm. Butt joints only; no lap seams where wort can hide.
Jacket zoning and pressure
The dimple-plate jacket covers the cone plus roughly two-thirds of the cylindrical body, split into two or three independently valved zones. That configuration matters during a hard crash from 18 °C to 2 °C — a single-zone jacket chills the cone and leaves the upper wort warm for hours. Design working pressure is 0.3 MPa inside the tank and 0.4 MPa in the jacket. Each unit leaves with an adjustable relief valve, plus dedicated CIP spray ball and dry-hop ports so cleaning and pressurized transfer aren\’t fighting over one fitting.
Where these sizes fit
6,000 L suits a 10–15 bbl brewhouse running 7–10 day turns on ales. 8,000 L is common in lager houses where a single tank needs to feed two or three bright beer tanks at packaging. Sizing should follow batch count, not just brewhouse volume.
Specifications
| Total volume | 6,000 / 7,000 / 8,000 L |
| Working volume | ~75–80% of total |
| Material | SUS 304, optional 316L contact |
| Inner surface | Ra ≤ 0.8 µm, pickled & passivated |
| Working pressure | 0.3 MPa tank / 0.4 MPa jacket |
| Cone | 60° |
| Insulation | 80–100 mm polyurethane |
| Fittings | CIP, dry hop, racking arm, sample valve, PRV, carbonation stone |
Common questions
Can it carbonate in-tank? Yes, with a carbonation stone and a PRV rated for the target pressure. Pasteurization is not part of the process, so pressure rating is what keeps you safe.
How is CIP handled? A rotating spray ball in the dome plus a dedicated return path through the cone. We supply the port layout; the pump and caustic loop stay with you.
Glycol connections? Two or three zone inlets and returns, sized by your chiller flow rate, not by tank volume alone.
Tell us your batch size, beer type, number of fermentation tanks and available space. We can recommend the tank volume, cooling area and configuration for your brewery.
Structure of a Beer Fermentation Tank
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